Baked Chicken Wings in a Lemon-Pepper Sauce

baked chicken wings in a lemon pepper sauce and rosemary sprig

The zesty infusion of True Lemon and spice in these tender wings will keep guests coming back for more!

2 lb chicken wings, cut at joints (reserve the tips for stock)

For the marinade:
2 packets True Lemon
1 1/4 teaspoon salt
1/2 teaspoon paprika powder
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
3 tbsp olive oil

For the sauce: 
4 tbsp butter
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 cup chicken stock
1 packet True Lemon
1/2 teaspoon all purpose flour
1/2 teaspoon salt or to taste
A pinch of sugar
1/2 teaspoon red chili pepper flakes

Fresh thyme, as garnish (optional)

  1. Boil wing tips with 1 cup of water for 30 minutes to make stock. Set aside.
  2. In a gallon-sized zippered plastic bag, add all marinade ingredients. Mix well, add chicken and make sure it’s coated well. Chill in refrigerator at least 3 hours or overnight. 
  3. Preheat oven to 350 degrees. Bake chicken for about 45 minutes or until done.
  4. For the sauce: Heat a large saucepan over medium heat. Melt butter, and cook garlic until fragrant.
  5. Add 1/4 cup chicken stock and flour, whisk until smooth.
  6. Turn off heat, then add True Lemon, salt, pepper, sugar, and red chili pepper flakes.
  7. Add the cooked chicken wings in the sauce, mix well, let rest for 30 minutes to let the flavors infuse. Stir occasionally.
  8. Reheat before serving, and garnish with fresh thyme if desired.

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